SuvaiArusuvai - Veg Recipes of India

There are some special drinks that can be given to kids after a tiring school or after a tiring class on any day. Here is a list of such drinks for you to serve your tired kids. Pistachio milk shake Vannila Lemonade Nutritious Juice Appy Magic Gingerly Tomato Badam Milk Mix Rich Rand Royal Milkshake Pomegranate Milkshake Chocolate Milk Shake Carrot Kheer Mango Milkshake Soya Bean Milkshake Nuts Thandai

Raithas is the name given for Pachadis in north India. But still there are a few lot of differences between both. Here is a list of Raithas and Pachadis for you to taste and enjoy. *Kathirikkai Thayir Pachadi (Brinjal Pachadi/Raitha) *Vazhaippaza Pachadi (Banana Pachchadi) *Lady's finger Thayir Pachadi *Mango Neem Flower Pachadi *Aloo Raitha *Neem Flower Pachadi *Sweet Corn Mixed Vegetable Raitha *Sago (Javvarisi) Thayir Pachadi *Cucumber Thayir Pachadi *Carrot Thayir Pachadi *Tomato Thayir Pachadi *Ginger Thayir Pachadi *Mint Raitha *Pudhina Pachadi *Coconut Thayir Pachadi

Ingredients: Coconut - 1/2 cup Tomato - 1 no big Coriander leaves- 1/4 cup Green Chilly -1 no. Salt  to taste Curd - 1 cup Method to make coconut Thayir Pachidi: Grind all the ingredients together except curd. Grind it to a fine paste and add it to the curd. This makes a great side dish.

There are a few recipes * Coffee Syrup * How to make Tamarind Paste at home? * How to make Tomato Puree? * How to make processed rice flour at home to make savouries? * How to make Instant Sambar? * How to make Instant Idly Mix? * Home made Badam Mix recipe * Instant Rice Payasam Mix * Instant Rawa Mix to make different recipes * Onion and Tomato paste for North Indian dishes

On a rainy day if one wants to have a cup of hot soup, this can be prepared in a jiffy and had. Ingredients: Tomato Puree - 2 tsp Corn flour - 1 tsp Salt to taste Ajinomotto - 1 pinch (optional) Water - 1 cup Coriander leaves - a few Mint leaves - a few Pepper powder - 1/2 tsp Butter - 2 tsp Method: Mix tomato puree in 1/2 cup of water. Heat another 1/2 cup of water and when it starts boiling reduce the flame and add corn flour and mix well ensure that no lumps are formed. Add salt and the tomato puree mixed water. Bring it to boil. Remove from flame, add pepper powder, finely chopped mint leaves and coriander leaves. Serve hot with butter on top.

Hi Friends This is my first post in this blog. This one is a very simple recipe. But more and more detailed recipes and posts to come from now on. :) Ingredients: Pudina - One bunch Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2) Tomatoes - 3 medium size Oil, mustard, and urad for seasoning. Curd. 1. Fry pudina and green chillies in a teaspoon of oil. 2. Grind it into a paste. 3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt. 4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready. This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.

This Raitha seemed to be something different and unique. It tasted too good with both Pulav and also with Tamarind rice. Ingredient: Mint Leaves - 5 tbsp Thick Curd (unsour) - 3 cups Cumin powder - 1 tsp Salt to taste Green chilly - 1 no Method: Add salt and cumin powder to the curd and beat  it well. Chop the mint leaves finely and add it to the curd. Chop the green chilly and add that too to the curd. Whisk the curd and let it set in fridge for about 1/2 an hour. 

If you forgot to soak any peas or channa dal for any dishes the previous night, then put channa or the peas in a flask full of boiling water or in a hot pack full of hot water for just half an hour. The Channa or the pea is ready for cooking.

Introducing solid foods to your baby's diet is an important milestone, and homemade cereal porridge made from brown rice is an excellent choice for their first food. Packed with essential nutrients and gentle on your baby's delicate stomach, this wholesome porridge will support their growth and development. Follow this simple recipe to prepare a nourishing brown rice cereal porridge for your little one. Ingredients: 1/2 kg brown rice Instructions: Prepare the Brown Rice Powder : In a dry pan, fry the brown rice grains until they are lightly toasted and fragrant. Ensure they are fried evenly. Once cooled, transfer the fried brown rice to a blender or food processor and grind it into a fine powder. Sieve the Powder : Sieve the ground brown rice powder through a fine sieve to remove any larger particles. Ensure that you have a smooth and fine powder without any lumps. Make the Cereal Porridge : In a saucepan, bring 1 cup of water to a boil over medium heat. Gradually add 1/4 cup o

Ingredients: Lady's finger - 1/2 kg Besan flour - 1/4 cup Dhaniya powder (Coriander powder) - 1 tsp Garam Masala Powder - 1/2 tsp Salt to taste Red Chilly powder - 1 tsp Turmeric powder - 1/2 tsp Oil for frying Method: Wash and dry the lady's finger thoroughly. Remove the ends and cut them into four lengthwise. Spread the cut pieces in a tray. Make a mixture of besan flour, red chilly powder, garam masala powder, coriander powder, turmeric powder and salt. Mix well and ensure no lumps are formed. Sprinkle this mixture on to the cut lady's finger slices. Ensure all the pieces are evenly coated with the mixture. Heat oil in a pan, when hot add few pieces at a time. Fry them till they become golden brown. Remove and serve it with tea or coffee.

Introducing solid foods to your baby's diet is an important milestone, and homemade purees are a great way to start. Carrot puree, in particular, is not only nutritious but also gentle on your baby's delicate stomach. With its vibrant color and sweet taste, this puree is sure to be a hit with your little one. Follow this simple recipe to prepare a nourishing carrot puree for your baby. Ingredients: 1 carrot 1/4 tsp ghee or unsalted butter Instructions: Prepare the Carrot : Peel the carrot and wash it thoroughly under running water to remove any dirt or impurities. Cut the carrot into small cubes to ensure even cooking. Cook the Carrot : In a pressure cooker or small saucepan, place the cubed carrot pieces along with about 1/4 cup of water. Cover the pressure cooker or saucepan with a lid and cook the carrots until soft and tender. If using a pressure cooker, cook for about 2 whistles. Blend into a Smooth Puree : Once the carrots are cooked and cooled slightly, transfer them to

Ingredients: Aval Pori or Nel Pori- 3 cups Jaggery - 1 1/2 cup Sukku (Dry ginger powder) - 1/2 tsp Coconut - 1/2 Cardamom powder - 1/2 tsp Water - 1 cup Ghee - 1 cup Method: Clean the Pori to remove the husk. Ensure that is crisp enough. Spread it on a plate. Mix jaggery to water and bring it to boil and ensure that the jaggery dissolves completely. Strain it through a seive to remove the impurites.  Cut the coconut into small pieces (about 1/4 cup of coconut pieces are enough for 3 cups of pori). Bring the jaggery mix to boil and bring it to a syrup consistency. Add the coconut pieces, dry ginger powder and cardamom powder. Bring it to a one string consistency. Pour the syrup over the pori using a laddle little by little. Ensure all the pori is covered with syrup. While pouring the syrup, ensure it is mixed thoroughly. Better use a wooden laddle. Smear ghee in hand, shape small balls. Ensure it is not pressed very hard because if done so, it will get too hard when col

Wanted a change from the regular Dal fry or the other dal dishes. Had a few of green gram dal, moong dal etc. Suddenly remembered seeing Dal Lucknowi dish prepared in one of the cookery show. Ingredients:                                         Thuvar Dal - 1/2 cup Moong Dal - 1/2 cup Green gram Dal - 1/2 cup Milk - 1/2 cup Green chillies - 2 nos Garlic cloves - 4 nos Cumin seeds - 1 tsp Red Chillies - 4 nos Turmeric Powder - 1 pinch Coriander leaves - 1/2 cup Curry leaves - 1/4 cup Salt to taste Asafodeita - 1 pinch Ghee - 2 tsp Mustard seeds - 1/2 tsp Method: Wash and pressure cook the dals along with turmeric powder for about 5 whistles. Let it cool, remove and mash well. Transfer it to a hard bottom vessel add salt and mix thoroughly and bring it to a boil. Heat seasoning laddle and add ghee to it. Add mustard seeds and when they splutter add cumin seeds, slit green chillies, red chillies,  chopped garlic and saute well. Chop the curry leaves add it to the da

Idly is the most favourite dish for most of South Indians. Again Idlies can also be made using different batters apart from the regular batter. * Idly - Every one's favourite * Masala Idly Upma * Kanchipuram Idly * Kancheepuram Idly - Method 2 * Rawa Idly * Idly-Veggie Fry * Horse Gram Idly

There are different kinds of Dosas one can make. Batters also differ for certain dosas. Here is a list of dosas which can be made for both breakfast and also for evening tiffin * Adai Dosa * Nine Grams Dosa * Andhra Pesaret * Neer Dosa * Wheat Rawa Pesarettu * Wheat Flour Oothappam * Gothumai Adai

Wanted to make French Onion Soup, and as I wanted to get the texture and colour that we get in eat outs, I wanted to use brown stock. I have not prepared or used brown stock till date and was wondering how to do it. On a search in the net found it could be easily made using beans like brown chick peas, kidney beans etc. So now here is the making of brown stock. Ingredients: Brown chick peas - 1 cup Kidney Beans - 1 cup Yellow peas - 1 cup Unsalted butter - 1/4 cup or 50 gms Cabbage - 100 gms Carrot - 2 nos Yellow Pumpkin - 1/4 kg (after the seeds and peel is removed, it will definitely be only 100 to 150 gms) Cloves - 2 nos Bay leaf - 1 no Ginger - 1 inch piece Salt - 1 tbsp Water - 12 cups Method: Wash and soak the peas for over night or for about 12 hours. Drain the water and pressure cook it for about 5 whistles with 3 cups of water. Remove from flame and let it cool. Cut cabbage into thin strips, carrot into small cubes, Yellow pumpkin to small cubes. Grate the gi

Just like moong dal sprouts Horse gram can also be sprouted to make delicious dishes. It is quite healthy for bringing down cholestrol levels too. Ingredients: Horse gram - 250 gms Method: Wash and soak horsegram in 3 cups of water for about 12 hours. Wash again strain and transfer it to a strainer so that all the excess water drains off. Cover the strainer with a vessel. Sprinkle a little water in the night. The sprouts will appear within 24 hours. These can be refrigerated for about 3 to 4 days.

Baby potatoes are always every one's favourites but making same recipes every time is quite boring. While searching the net, I came across a recipe which is prepared in Chettinad style. Ingredients: Baby Potatoes - 1/2 kg Shallots - 250 gms or 24 nos (medium sized) Curry leaves - 1/2 cup Coriander leaves - 1/2 cup Urad Dal - 1 tbsp Red Chillies - 6 nos Black pepper corn - 12 nos Cumin seeds - 1 tbsp Mustard seeds - 1 tsp Oil - 1 tsp Salt to taste Method: Boil the potatoes and peel them. Prick them with a tooth pick to make small holes in each one of them. Dry roast urad dal, red chillies, black pepper, cumin seeds and curry leaves. Grind them to a fine powder (Alternatively Chettinad Masala powder can also be used). Peel the shallots (sambar onion) and if they are large cut them into halves. Heat oil in a pan add mustard seeds and when they splutter add the shallots and fry till they turn glassy. Add the potatoes, salt, ground masala powder and mix well. Cook o